Describing the flavors and the smells seems an essential part of falling in love with Indian food. As if the scents of the markets, the curry leaves rustling by on the backs of cycles in the morning, the sounds of mustard seeds popping as they meet hot oil and the way the smell of sambar can be sensed blocks before you reach the kitchen were all a part of the recipe. In my mind they are. I recently read this article about Indian food, about why scientists have found the flavors of... Read The Rest →